Save to Pinterest A creamy, tangy baked feta pasta elevated with sweet caramelised onions and rich sun-dried tomatoes. This modern twist delivers deep flavor and irresistible texture, perfect for an easy weeknight meal.
I first discovered baked feta pasta during a busy month, and elevating it with caramelised onions and sun-dried tomatoes made weeknight dinners feel special with little extra effort.
Ingredients
- Pasta: 340 g (12 oz) dried short pasta (e.g., fusilli, penne, or rigatoni)
- Cheese: 200 g (7 oz) block feta cheese
- Vegetables: 2 medium yellow onions, thinly sliced, 200 g (1 cup) cherry tomatoes, halved, 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced, 3 cloves garlic, thinly sliced, 2 tbsp fresh basil, chopped (plus extra for serving)
- Pantry: 3 tbsp olive oil (divided), 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional), Salt and freshly ground black pepper, to taste
Instructions
- Prepare the oven:
- Preheat the oven to 200°C (400°F).
- Arrange vegetables and seasoning:
- In a large ovenproof baking dish, add the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if using. Toss to combine.
- Add the feta:
- Place the feta block in the center of the baking dish, nestling it among the tomatoes. Drizzle 1 tbsp olive oil over the feta and season lightly with pepper.
- Bake:
- Bake for 25–30 minutes, until the tomatoes burst and the feta is soft and golden at the edges.
- Caramelise onions:
- Meanwhile, heat a large skillet over medium heat. Add 1 tbsp olive oil and the sliced onions. Cook, stirring occasionally, for 15–20 minutes until deeply caramelised and golden brown. Set aside.
- Cook the pasta:
- While the onions caramelise, cook the pasta according to package instructions in salted boiling water until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain.
- Combine and make sauce:
- After baking, remove the dish from the oven. Add the caramelised onions and chopped basil to the baking dish. Stir everything together, breaking up the feta to create a creamy sauce.
- Toss pasta:
- Add the cooked pasta to the dish, tossing to coat evenly. If needed, add reserved pasta water a little at a time for desired sauce consistency.
- Serve:
- Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Save to Pinterest This upgraded dish quickly became a family favorite, especially on those evenings when we gather around the table craving something satisfying yet fuss-free.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Allergen Information
Contains milk (feta cheese) and wheat (pasta). Use gluten-free pasta for a gluten-free option, and check sun-dried tomatoes for cross-contamination.
Nutritional Information (per serving)
Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g
Save to Pinterest Finish with a sprinkle of fresh basil and serve hot. This dish pairs beautifully with a crisp Sauvignon Blanc or a light rosé.
Common Recipe Questions
- → Can whole-wheat pasta be used?
Yes, whole-wheat pasta works well, adding nuttier flavor and extra fiber without compromising taste or texture.
- → How do you achieve perfect caramelised onions?
Slice onions thinly and cook slowly over medium heat, stirring occasionally, until golden brown and sweet—about 15-20 minutes.
- → What can be substituted for sun-dried tomatoes?
Roasted red peppers or semi-dried tomatoes offer a similar tangy richness and blend seamlessly with feta and pasta.
- → Is this suitable for gluten-free diets?
Simply swap regular pasta for a preferred gluten-free variety to make it suitable for those avoiding wheat.
- → How should leftovers be stored?
Cool completely and refrigerate in an airtight container up to three days. Reheat gently, adding a splash of water if needed.
- → Can additional greens be incorporated?
Yes, baby spinach or arugula mixed in just before serving adds a fresh, peppery note and more color to the dish.